17
Feb

I have a story in the Saveur March issue about Iranian food. My first ever Iranian meal in London may have been an impossibly glamourous one at Ava Gardner‘s house (cooked by an Iranian friend of hers) which I describe at the beginning of my piece or it may have been an almost equally glamourous one at Alidad‘s house (cooked by his mother). Both meals were totally delicious. Since then, I have had many more fabulous Iranian meals — it is one of my favourite cuisines. Anyhow, the story is not yet online but it will eventually, like my previous one on Ramadan and Emirati food. Until then, I thought I would post a clip of bakers making lavash (or perhaps it’s nan-e taftoon; the difference is slight with the latter being a little thicker) in Tehran. Like elsewhere in the Middle East, bread is an essential part of Iranian meals and they have several different kinds. This one can be baked on a hot plate like the one in the top clip or in a tannur oven as in the clip below.

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16
Jun

Anissa cookery lesson 018 copy copy

I am finally taking the jump and joining the supper club crowds but only for a limited time and to coincide with Shubbak, which means window in Arabic and is the first ever festival of contemporary Arab arts in London. Shubbak is taking place from 4 to 24 July and is supported by London Mayor, Boris Johnson.

My dinners will be on 5, 11 and 19 July. The minimum number for me to do them is 6 diners and the maximum 10. The cost per person is £125. The cost includes Musar wines, the most famous of Lebanese wines and winner of many awards. You can book the whole dinner for you and your friends or book individually and meet new people!

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7
Apr

camel hump-served 1 copy

I tend to have an obsessive personality. If I like a shirt, I will buy half a dozen and not necessarily in different colours! If I enjoy a new dish, I will eat it again and again until I get bored with it. And if I want to taste something that is not so commonly available, I will think about it again and again until I find a way to try it.

Recently, I was invited to a feast in Al Ain, near Abu Dhabi. As is the custom here, I was relegated to the women’s quarters. I didn’t mind this. The host’s wife was gorgeous and totally charming; and I enjoyed talking to her about how she and her mother prepare various Emirati dishes. And when the time came for us to have lunch, I was thrilled to finally try camel meat cooked their way — as you know from a previous post, I have only had it minced and grilled on the street in Syria. Later, when all the male guests at the feast left, I joined the men of the house and as we talked about the feast, I realised that us women had been deprived of the camel hump. This was understandable. The choice cut is always served to the guest of honour and that day, this guest was sadly not me.

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